Couscous with Roasted Carrots and Chickpeas
Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 4½ Tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 2 cups Israeli (pearl) couscous
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 Tbsp fresh lemon juice
- ¾ cup crumbled feta cheese
- 8 green onions, sliced
Instructions
- Preheat oven to 450°F. Toss carrots with 1½ Tbsp oil, cumin, and ½ tsp each salt and pepper on a rimmed baking sheet. Bake 20 minutes or until tender, stirring once.
- Meanwhile, cook couscous according to package directions.
- Toss together hot cooked couscous, carrots, chickpeas, lemon juice, 3 Tbsp oil, and ½ tsp each salt and pepper in a bowl. Sprinkle with cheese and onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
447
|
447
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 14 | 14 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 678 | 678 |
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